Good afternoon y'all. Here's another Brinkman Electric Gourmet user. I bought it used and have used it twice so far. First try was a chicken with a half can of sprite inside and garlic olive oil on the outside. I couldn't help but check it too often so it took 6 hours to reach temp but my oh my, this is going to happen again. Second try was a chum salmon cut into 4 pieces and rubbed with garlic olive oil, and yes there's a pattern developing here. Took 5 hours before I gave up. I think the fish was long in the tooth, texture was wrong. I got it very dry so something to drink while eating it was a must. I got used to it and by the time I was finishing it off I was wishing there was more.
I research everything too much so it takes a while but so far you folks are an absolute wealth of information and experience. I look forward to learning more and trying lots of other meats and techniques. I have an old plywood crate that I am considering turning into a smoke house if I get the time.
Pre marinated petite tenderloin this weekend, will try to get some pictures.
I research everything too much so it takes a while but so far you folks are an absolute wealth of information and experience. I look forward to learning more and trying lots of other meats and techniques. I have an old plywood crate that I am considering turning into a smoke house if I get the time.
Pre marinated petite tenderloin this weekend, will try to get some pictures.
